Mashed Maple Sweet Potatoes
I found this on the internet—it sounds so good! Perhaps one of my talented daughters will bring it to our Thanksgiving dinner….
A splash of cream and maple syrup add sweet richness, while black pepper adds kick. This serves 4-6 people, so if you have a crowd, you’ll have to double it (or more if it’s like our family!). It only takes an hour to cook. Or you can prepare it up to two days ahead of time—cover and refrigerate until ready to use. Reheat in a 350°F oven or in the microwave.
3 pounds sweet potatoes
1/2 stick (1/4 cup) unsalted butter, melted
1/4 cup heavy cream, warmed
1/4 cup pure maple syrup, warmedPinch of ground cloves
Salt and pepper, to taste Additional black pepper and maple syrup (optional, for garnish)
1. Preheat oven to 400°F. Pierce each potato with a fork, and bake until very tender, about 1 hour.
2. Remove and cool slightly. Halve potatoes lengthwise, and scoop out flesh into a large bowl. Mash with a potato masher or, for a smoother purée, force through a potato ricer. Stir in melted butter, warmed cream and syrup. Taste, and season with salt and pepper.
3. Transfer to a serving dish. Sprinkle a few grinds of black pepper and a generous drizzle of pure maple syrup. Serve.
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